Prepare Salad: Toss spring mix, grape tomatoes, and cucumber slices together. Set aside, undressed, until serving.

Cook pasta according to package instructions. Drain and set aside.

Season chicken evenly on both sides with paprika, Italian seasoning, salt, and pepper.

Heat extra-virgin olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked (internal temperature of 160°F or 71°C). Allow it to rest for five minutes. Remove from the skillet, slice, and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic; sauté briefly until fragrant.

Add flour, stirring continuously until lightly browned. Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.

Add sun-dried tomatoes, season to taste, and simmer gently until sauce thickens.

Prepare Hot Mulled Apple Cider: In a saucepan, combine apple cider, cinnamon stick, whole cloves, allspice pods, and orange slices. Heat gently until hot and aromatic, about 10 minutes. Remove from heat and strain cider into a serving pitcher or mugs.

Arrange cooked pasta on serving plates; top with sliced chicken and generously spoon sauce over top. Garnish with additional Parmesan cheese as desired.

Toss salad ingredients with preferred dressing just before serving.

Serve the pasta accompanied by the fresh house salad and hot mulled apple cider.